K
KYHeirloomer
Guest
For tonights dinner:
White Gespacho & squid salad (starter)
Lasagna rolls
Tomoto/Cucumber Salad
Garlic Bread
White Gespacho & squid salad (starter)
Lasagna rolls
Tomoto/Cucumber Salad
Garlic Bread
Cooking Forum
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K
KYHeirloomer
Guest
Tuesday
Isn't anyone else eating this week?
Anyway, for tonight it's:
Piquant Mushrooms (starter)
Minted Lamb Meatballs
Linguine
Spiced Green Beans
Isn't anyone else eating this week?
Anyway, for tonight it's:
Piquant Mushrooms (starter)
Minted Lamb Meatballs
Linguine
Spiced Green Beans
Cook Chatty Cathy
New member
Wow we are having the same thing Jafo had last night only tonight! With the addition on grilled asparagus!
Love that chicken & stuffing! It's one dish that's a big hit with everyone in the family!
Love that chicken & stuffing! It's one dish that's a big hit with everyone in the family!
Cook Chatty Cathy
New member
Night of May 20th....
Pork Chops in the Crock Pot
Brown Chops in an iron skillet coated with a little EVOO, sprinkle liberally with Cavender's Greek Seasoning, sear just until brown and place in the crock pot, to iron skillet add 3/4 cup white cooking wine, 1 onion bullion cube, and 1/2 packet of Good Seasons Dry Ranch Dressing mix, stir well while bringing to a boil, lower heat and stir up the brown crumbs on bottom of the skillet. After simmering a few moments add 1 can cream of chicken soup, and 1 cup of half and half stir well. After well heated and the consistency has thickened a nice thick gravy pour over the chops in the crock pot and cover with lid, and cook on low 4-5 hrs. Serve the sauce over egg noodles and pork chops and sprinkle with capers; add a nice salad or vegetable and bread. UMMUMM Good!
Pork Chops in the Crock Pot
Brown Chops in an iron skillet coated with a little EVOO, sprinkle liberally with Cavender's Greek Seasoning, sear just until brown and place in the crock pot, to iron skillet add 3/4 cup white cooking wine, 1 onion bullion cube, and 1/2 packet of Good Seasons Dry Ranch Dressing mix, stir well while bringing to a boil, lower heat and stir up the brown crumbs on bottom of the skillet. After simmering a few moments add 1 can cream of chicken soup, and 1 cup of half and half stir well. After well heated and the consistency has thickened a nice thick gravy pour over the chops in the crock pot and cover with lid, and cook on low 4-5 hrs. Serve the sauce over egg noodles and pork chops and sprinkle with capers; add a nice salad or vegetable and bread. UMMUMM Good!
